Café Cortado Recipe

Preheat and dose

Preheat your espresso machine and cup by running a blank shot or pouring hot water into the cup, then discard the water. Dose 18 g of freshly ground espresso into the portafilter basket.

Distribute and tamp

Distribute the grounds evenly in the portafilter and tamp with firm, level pressure to create a smooth puck (about 30 lbs / 13 kg of pressure). Wipe any loose grounds from the rim.

Pull the shot

Lock the portafilter into the group head. Start the extraction and aim for a yield of about 36–40 g (approximately a 1:2 ratio) of liquid espresso in ~25–30 seconds. If using a stovetop espresso maker (moka), brew according to maker instructions to produce a concentrated espresso-like brew (~60 ml).

Check the shot

Look for a rich, brown crema and a balanced aroma. If extraction is too fast or slow, adjust grind for future shots.

Measure milk

Pour 60 ml whole milk into a chilled milk pitcher. If you prefer slightly more milk in the drink, keep the optional 30 ml nearby to top up after steaming.

Purge and position steam wand

Purge the steam wand briefly to clear water. Position the steam wand tip just below the milk surface at a slight angle, near the pitcher wall.

Stretch and texture milk

Turn on steam to introduce a small amount of air for 1–2 seconds (a light hissing sound) to create microfoam, then lower the pitcher so the wand stays submerged to heat the milk. Target a final temperature of 55–60°C (130–140°F). Aim for a glossy, velvety texture with very fine bubbles — this is not a cappuccino froth but a thin microfoam appropriate for a cortado.

Polish milk

Tap the pitcher gently on the counter and swirl to remove any larger bubbles and integrate the foam into a smooth, silky milk pour.

Optional top-up

If you measured only 60 ml and prefer a slightly larger drink, steam or warm the optional 30 ml and have it ready to add after pouring.

Pour espresso into glass

Place the preheated small glass or demitasse on a scale or counter. Pour the freshly pulled espresso into the glass.

Combine milk and espresso

With the milk pitcher in hand, begin a steady, controlled pour into the center of the espresso. Aim to pour a roughly equal volume of steamed milk to espresso (about 60 ml milk to 60 ml espresso total). Keep the pitcher close to the surface to integrate milk and espresso with minimal foam on top. The cortado should be smooth, with a thin layer of microfoam (2–5 mm) covering the top.

Finish and serve

If you warmed the optional top-up, add it now to reach your desired volume. Serve immediately while hot. Optionally, present with a small spoon or biscotti.